2 tablespoons extra virgin(preferably Greek)olive oil
1 large onion, finely chopped
1 pound ground lean lamb
1/2 cup chopped fresh flat-leaf parsley
salt and pepper to taste
Heat the olive oil in a large, heavy skillet over moderate heat until hot but not smoking. Stir in the onion and cook, stirring, until softened, about 5 minutes.
Stir in the lamb and the parsley, and cook, stirring and breaking up any lumps, until the lamb changes color.
Remove from heat and generously season with salt and pepper.
Pairs Well With
My husband's favorite Turkish dish! Sort of like ravioli in yogurt sauce...very tasty!